Chef de Partie

 Preparation of food at all stations  Entremetier – preparation of soups, vegetable and potato dishes, dishes made from grain products, egg and cheese dishes and vegetarian dishes  Gardemanger - preparation of terrines, pâtés, cold appetizers, salads, salad dressings and sauces  Patissier – preparation of cakes, pastries and dessert.  Compliance with hygiene regulations